A traditional British rock cake - adapted from my Nanna's recipe.
Keyword cake, cinnamon, Rock cake
Prep Time 15minutes
Cooking Time 20minutes
200gplain flour(7 oz)
Preheat the oven to 180°C and line a baking sheet with baking parchment.
In a mixing bowl, mix together the flour and baking powder together then rub the butter into the flour until you have a fine breadcrumb texture.
Add the sugar to the breadcrumb mix and stir to fully combine.
Add the beaten egg to the mix, followed by the raisins and cinnamon. Mix until fully combined. The batter should be thick and a little difficult to stir.
Take a large tablespoon of mixture and dollop onto the prepared baking sheet, without smoothing. You want the small mound of rock cake batter to have a rough, uneven surface as this is what makes it a 'rock' cake.
Once all of the mixture is spooned out onto the baking sheet, place into the oven on the middle shelf for around 20 minutes (or until the rock cakes are golden brown.)
Remove from the oven and allowed to cool fully before serving. (Raisins are extremely hot, straight from the oven! Trust me!)
I have given the weights for the ingredients in both grams and ounces. I always use metric measurements as they are more precise but Nanna only uses imperial so I couldn't leave them out!